Baked Lebanese Meatballs with Aubergines and Tomatoes
Delicious easy recipe for baked meatballs with aubergines and tomatoes
Prep Time 30 minutes minutes Cook Time 40 minutes minutes Total Time 1 hour hour 10 minutes minutes
- 3 aubergines medium size, peeled and cut into slices
- sea salt
- extra virgin olive oil
- 250 gr minced lamb if you like more meat up the quantity to 450 gr
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cinnamon
- 6 large tomatoes sliced
- 1 handful chopped parsley
- more parsley to garnish
Sprinkle aubergines with salt and leave in a colander for an hour to draw out the water and bitterness
Brush each side of the aubergines with olive oil and then grill until golden brown. Set aside
In a bowl mix together the spices and lamb. Shape into small flattish balls.
In a large oven dish place a tomato slice, then an aubergine slice followed by a meatball.
Repeat arranging them in a spiral.
Place in the oven at about 180 degrees Celsius for 40 minutes.
Sprinkle with some fresh parsley before serving.
Calories: 297kcal | Carbohydrates: 28g | Protein: 15g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 46mg | Sodium: 344mg | Potassium: 1368mg | Fiber: 13g | Sugar: 17g | Vitamin A: 1619IU | Vitamin C: 33mg | Calcium: 65mg | Iron: 2mg